Swiss Chicken Enchiladas
Submitted by Chez
Creamy chicken enchiladas filled with cream cheese, Monterey Jack, almonds, and green onions, baked in mild enchilada sauce and topped with avocado-sour cream. Enchiladas suizas in 30 minutes flat.
YIELD
10 servingsPREP
15 minCOOK
15 minREADY
30 minEnchiladas suizas get their name from the rich, creamy sauce that reminded someone of Swiss dairy country, and this version leans all the way into that indulgence.
Corn tortillas get stuffed with a filling of cream cheese, cubed chicken, slivered almonds, green onions, and Monterey Jack, then rolled tight and bathed in mild enchilada sauce.
Fifteen minutes in the oven and the cheese is bubbling, the edges are crispy, and the whole kitchen smells like a Friday night worth staying in for.
A cool spoonful of avocado dip blended with sour cream goes right on top before serving.
Kitchen Tips
- Soften the cream cheese fully before mixing. Cold cream cheese won’t blend smoothly and leaves lumps in the filling.
- Warm the tortillas before rolling so they don’t crack. A quick pass over a gas flame or 30 seconds in a dry skillet does the trick.
- Use leftover rotisserie chicken to cut prep time down to almost nothing. Shred or cube it and you’re halfway there.
Ingredients
Directions
Heat oven to 375℉ (190℃).
In a large bowl, combine cream cheese and milk.
Stir in chicken, onions, ¼ cup almonds and ½ cup Jack cheese.
Heat tortillas as directed on package.
Spoon about ¼ cup filling down center of each warm tortilla;roll up.
Place seam side down in ungreased 13 x 9” baking dish .
Pour enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese.
Bake @ 375℉ (190℃) for 10 to 15 minutes or until bubbly.
In small bowl, combine avocado dip and sour cream.
Spoon over warm enchiladas.
Garnish with radishes or almonds.
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